Shrimp and Sausage Jambalaya

A hearty one-pot tomato rice dinner with smoky sausage, tender shrimp, and the classic flavor base of onion, celery, and bell pepper.

Prep: 15 min · Cook: 40 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 pound large shrimp
• 12 ounces smoked sausage
• 1.5 cups long-grain white rice
• 14.5 ounces diced tomatoes
• 2.5 cups chicken broth
• 1 medium yellow onion
• 2 stalks celery
• 1 medium bell pepper
• 3 cloves garlic
• 1 tablespoon olive oil
• 2 teaspoons cajun seasoning
• 1 leaf bay leaf
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley

Cooking instructions

1. Pat the shrimp dry and season lightly with 1/4 teaspoon of the Cajun seasoning. Slice the sausage into 1/4-inch rounds. Chop the onion, celery, and bell pepper; mince the garlic. (about 10 min)
2. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the sausage and cook until lightly browned, about 4 minutes. Transfer it to a plate. (about 4 min) — Medium-high
3. Add the onion, celery, and bell pepper to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 30 seconds. (about 6 min) — Medium
4. Stir in the rice, remaining Cajun seasoning, salt, and black pepper. Cook for 1 minute, stirring to coat the rice. Add the tomatoes with their juices, broth, bay leaf, and browned sausage. (about 3 min) — Medium
5. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is nearly tender and most of the liquid is absorbed, 18 to 20 minutes. Do not stir during simmering. (about 20 min) — Low
6. Nestle the shrimp into the rice, cover, and cook until the shrimp are opaque and curled and reach 145°F internally, about 4 to 6 minutes. Remove the bay leaf. (about 6 min) — Low
7. Let the jambalaya stand, covered, for 5 minutes. Fluff gently with a fork, stir in the parsley, and serve hot. (about 5 min)